Method of accelerating the production of wort.



No. 719,480. PATENTABD FEB. a, 1903. v. LAPP.

METHOD OF AGGELERATING THE PRODUCTION OF WORT.

APPLICATION FILED JUNE 26, 1901.

HQ MODEL.

UNTTED STATES VALENTIN LAPP, OF

METHOD OF ACCELERATING SPECIFICATION forming part of Letters Applicationfiled June 26, 1901.

LINDENAU, GERMANY.

THE PRODUCTION OF WORT.

Patent No. 719,480, dated February 3, 1903.

Serial No. 66,157. (No specimens.)

To all whom it may concern.-

Be it known that I, VALENTIN LAPP, a subject of the King of Saxony,residing at Lindenau, near Leipsic, in the Kingdom'of Saxony, Germany,have invented a new and useful Method of Accelerating the Production ofWort from Malt Separated into the Contents of the Grains and the Husks,of which the following is a specification.

This invention relates to a method of accelerating the production ofwort from malt previously separated into the contents of the grains andthe husks, and resides in a particular mode of treatment of the mashproduced from the contents of the grains.

The process is included in that series of phases enumerated hereinafterunder one to seventeen; but the invention-4. 6., the new and improvedprocesscommences only at the phase ten, whereas the preceding phases areknown singly, as well as in that combination and sequence. In carryingthe process into efiect I make use of a suitable arrangement andcombination of partssuch as a mashing-vat, a boiling-vat, afiltering-vat, a pump, pipes, cocks or valves, and the like; but, as theparticular arrangement and combination may vary, I wish it to beunderstood that the plant represented diagrammatically in theaccompanying drawings is and shall be nothing else but an example. Inthe draw- 1ngs- Figure 1 is a vertical section through a mashing-vat.Fig. 2 is a vertical section through a boiling-vat. Fig. 3 is a verticalsection through a filtering-vat, and Fig. 4 is a plan of a pump and ofpipes connecting the pump with said vats.

After the crushed contents of the grains of the malt have been mashed inthe usual manner in the mashing-vat a, Fig. 1, (first phase,) themashing-water having a temperature of from 85 to 37-)- centigrade, thethicker part is pumped into the boiling-vat I), (second phase.) Theconnection of the pump 0 with the vat a is obtained by a valve d, a pipe6, a three-Way cock f, and two pipes g and h, the pipe 9 terminatingshortly above the bottom of the vat and serving for sucking off saidthicker part of the mash, whereas the shorter pipe h serves for suckingoff the liquor proper. The connection of the pump 0 with the boiling-vatb is obtained by two valves 1' it, two pipes Z m, a T- pipe n, and apipe 0, the position of the cock f at the time being such that the pipese and g are in connection with each other. The valves d and 7c are open.All the others are closed. On the bottom of the vat b is a coil to. As.soon as the thicker part of the mash has been pumped into the vat bsteam is made to pass through the coil p and the mash is slowly heatedto boiling temperature and boiled, (third phase,) whereafter the boiledmash is pumped back into the vat a and is mixed with that portion of thefirst mash remaining in the vat ct, (fourth phase,) the temperature ofthis mixture being now about centigrade, due to the mixing of the boiledor heated mash from the vat b and that remaining in the vat a. In thisphase there occurs a partial dissolution and a slight saocharificationof the starch. When this has occurred, the thick part of the thus fartreated mash is again pumped into the boiling-vat b, (fifth phase,) thepipes and cooks employed being, of course, the same as in the firstcase, and is first slowly heated to about 80 centigrade, after which thetemperature is quickly raised to the boiling-point, (sixth phase.) Thehot mash is then again led back into the mashing-vat and is again mixedwith the rest of mash therein contained, (seventh phase,) this mixturehaving then a temperature of about 65 centigrade. During this phase afurther dissolution and a fur ther, although but slight,saccharification of the starch occurs. The solid components of phase,)and the liquor collecting or remaining above the solid parts is drawnoff and conducted into the boiling-vat, (ninth phase,) the position ofthe cock f being now such that the pipes e and 7t are in connection witheach other. When the mash has been thus far prepared, it is furthertreated according to the new process hereinafter detailed.

with the rest of the liquor remaining in the washing-vat is separatedinto these co1np0- nentsz'. e., the solid parts and the liquor. Thisseparation is effected in a separate vat p, having an intermediatebottom q (sievebottom or the like) and a filtering-cloth r placeduponthat bottom, so that the liquor the mash are now allowed to settle,(eighth Tenth phase: The mixture of the solid parts IOO is clearedsimultaneously with being separated from the residues, the latter beingretained within the filtering-cloth '1". The connection of the vat pwith the pump 0 is effected by a pipe 3, intended for conducting themixture into the upper part of the vat or upon the filtering-cloth r,and by a pipe i, intended to convey the filtered liquor away from thelower part of the vat. Valves u and o serve for establishing orinterrupting the connection between the pump 0 on one side and the pipess or t on the other side. The object of the separation of the liquorfrom the solid parts is to prevent the liquor which contains diastasefrom being impaired by that treatment which the solid parts in thefurther course of the process are exposed to for the purpose of beingfurther dissolved.

Eleventh phase: The residues collecting upon the filtering-cloth 1" areconveyed by any suitable means to and into the mashing-vat a, and arethere mixed with hot water, whereafter the mixture is conducted throughg, f, e, d, c, 70, 'm, n, and 0 to the liquor presentin the boiling-vatb, all the otherpump-valves cm; 11 00 being, of course, closed. Steam isthen made to pass through the coil to, so as to heat and boil the wholeof that mixture. When this point has been reached, the steam is turnedoff, so as to prevent any further supply of heat. The mixture or mash isthen thoroughly stirred or agitated, so as to effect a reduction oftemperature to about 88 or 85 centigrade. The starch is in this phasecompletely dissolved, but not yet completely saccharified. This latteroccurs only when the liquor, mentioned hereinafter in the phasesthirteen-and fourteen, is conducted to the cleared liquor (see phasetwelve) contained in the mashing-vat, this liquor being rich indiastase.

Twelfth phase: The cleared liquor obtained in the tenth phase byfiltering from the solid parts is led back into the empty mashing-vatthrough t v c d e h, so as to make the vatp free for the reception ofthe liquor resulting from the subsequent phase, (thirteen) Thirteenthphase: The mixture mentioned in the eleventh phase is now pumped fromthe vatb to and into the vat 1) through 0 n1 1' c u s and separated bythe sieve-bottom q and the filtering-cloth '1' into liquor and solidparts, the liquor collecting in the lower part of the vat and the solidparts remaining in the upper part of the same.

Fourteenth phase: Water is poured upon the solid residues from theforegoing phase, (thirteen,) and the mixture thus obtained is againseparated by the filtering-cloth 1' into solid residues and liquor, thelatter collecting also in a cleared state in the lower part of the vatand mixing with the cleared liquor therein retained from the precedingphase,

(thirteen) The starch that was contained in the solid parts is nowcompletely extracted and dissolved.

Fifteenth phase: This clear mixture thus obtained is pumped through to cd cf h to and mixed with the clear wort retained (as product from thetwelfth phase) in the mashing-vat a, and as the temperature of the wholemixture is such as is requisite for the saccharification, all the starchcontained in the mixture is saccharified by the diastase contained inthe clear wort aforementioned.

Sixteenth phase: The wort thus produced is pumped into the vat b andboiled, whereby certain chemical bodies which might make the beer turbidare segregated out of the wort.

Seventeenth phase: The boiled wort is pumped into the vatp and filtered,whereby the segregated bodies mentioned in the preceding phase arecompletely separated from the wort. The thus finished wort is led offthrough pipe t, valve 1;, pump a, valve 00, and pipe y.

Concerning the tenth, thirteenth, and fourteenth phases, attention iscalled to the fact that the separation of the respective mixtures intoliquor and solid components may be effected under pressure, in whichcase the vat 19 should be closed by any suitable means. The pressure maybe produced by compressed air or carbonic acid.

Having now described my invention, what I desire to secure by a patentof the United States is- The method of manufacturing wort, consisting inmashing the malt, separating the mash into a thin and a thick part andheating and boiling the latter, mixing the boiled thick part with theseparated thin part, separating the thus obtained mash again into a thinand a thick part and heating the latter slowly and causing it quickly toboil, mixing this boiled thick part of the mash with the separated thinpart, separating the thus obtained m ash again into a thin and a thickpart and separating also the latter into liquor and solid components,mashing the latter with hot water and adding this mash to thelastlymentioned thin part, heating and boiling the thus obtained mixtureand separating it then into liquor and solid components, mashing thelatter with water, separating this mash again into liquor and solidcomponents, mixing this liquor with the aforementioned liquor and addingthe mixture to the first-mentioned liquor, boiling this whole mixtureand clarifying it, as set forth.

In witness whereof I have hereunto set my hand in presence of twowitnesses.

VALENTIN LAPP.

Witnesses:

RUDOLPH FRIoxE, CHAs. J. BURT.

